Warm Spinach Salad
uncooked red onion(s)
2 cup(s), chopped
8 oz, (~3 cups
1 tsp(s), divided
whole hard boiled egg(s)
4 egg(s), sliced
sun-dried tomatoes (without oil)
- Combine spinach and radicchio in a large salad bowl. Set aside.
- Heat olive oil over medium heat in a large nonstick skillet. Add onion and mushroom and sprinkle with ½ tsp salt. Cook, stirring frequently until mushroom begins to brown and onion is softened approximately 7 minutes.
- Remove from heat and stir in sun-dried tomatoes, balsamic vinegar, Dijon mustard, additional ½ tsp salt, pepper, and basil. Immediately toss hot onion mixture into spinach/radicchio to lightly wilt.
- Garnish salad with egg slices, blue cheese, and pita chips.